This creamy shrimp and sausage pasta is the perfect dish if you have someone in your family that doesn’t like a red sauce with pasta. (Hannah, I am looking at you!). Chicken sausage is low in Weight Watchers points.
This dish was inspired by the Friday’s cajun pasta that my step-son used to get nearly every time we went to eat there. If you don’t like spice, you can leave the cayenne pepper out.
Ingredients
- cooked pasta
- chicken Italian sausage (I buy Jewel brand chicken sausage that is 2 points per link)
- milk of choice (I used 2% but normally I use unsweetened almond milk)
- shrimpÂ
- chicken broth
- cornstarch
- seasonings: Italian seasoning, tomato bouillon, salt and pepper
Can you use anything other than cornstarch to thicken sauces?
Yes! If you don’t want to use cornstarch to thicken your sauce, there are several alternatives that can achieve a similar result. Here are some options:
1. Flour (All-Purpose or Whole Wheat)
How to Use: Mix 1–2 tablespoons of flour with 2 tablespoons of water or broth to make a slurry before adding it to the sauce. Cook for a few minutes to remove the raw flour taste.
Best For: Creamy or roux-based sauces.
2. Arrowroot Powder
How to Use: Substitute arrowroot powder in a 1:1 ratio with cornstarch. Mix it with a cold liquid before adding to the sauce to avoid clumping.
Best For: Sauces you don’t want to cloud, as arrowroot retains clarity.
3. Potato Starch
How to Use: Use in the same ratio as cornstarch. Mix with cold water to create a slurry before adding to the sauce.
Best For: Sauces requiring a glossy finish or gluten-free cooking.
4. Tapioca Starch
How to Use: Use in a 1:1 ratio with cornstarch. Tapioca starch thickens quickly and works well with acidic ingredients.
Best For: Creamy or fruity sauces.
Ingredients
- 4 cups cooked pasta
- 3 cups chicken broth
- 1 cup almond milk
- 1 tablespoon Italian seasoning
- 2 tablespoons cornstarch
- 2 teaspoons tomato bouillon (or 2 tablespoons tomato paste)
- Salt and pepper, to taste
- 4 cups baby spinach
- 4 chicken sausages, cooked 75% through and sliced
- 8 ounces shrimp, peeled, deveined, and roughly chopped
- Avocado oil spray
- Parmesan cheese, for garnish (optional)
Instructions
Prepare the Sausage and Shrimp
Heat a large skillet over medium heat and spray with avocado oil.
Add the sliced sausage and shrimp, cooking for 2–3 minutes, until the shrimp begins to turn pink and the sausage is lightly browned.
Make the Sauce
In a bowl, mix together the chicken broth, almond milk, Italian seasoning, cornstarch, tomato bouillon (or paste), and a pinch of salt and pepper. Whisk until the cornstarch is fully dissolved.
Pour the liquid into the skillet with the sausage and shrimp, stirring constantly. Cook over medium heat for 2–4 minutes, or until the sauce thickens.
Combine with Pasta and Spinach
Add the cooked pasta and baby spinach to the skillet. Stir to combine, cooking for an additional minute or until the spinach wilts and the pasta is evenly coated with the sauce.
Serve
Divide the pasta into four portions. Garnish with freshly grated Parmesan cheese, if desired.
Notes
This dish is 8 WW points.
How to Meal Prep this recipe
Each week I cook pasta, rice and potatoes to use throughout the week. Usually waiting for the pasta water to boil takes so much time. By cooking the pasta ahead of time, simply drain as usual, spray with avocado oil spray, toss and add to a ziplock bag or airtight container. The pasta won’t stick together. Typically I prep two cups for myself each week.
Cook the sausage about 75% through. Cool and slice – the center should still be a bit pink, but it will cook through when preparing this recipe.
Are you a chicken sausage fan or on Weight Watchers? You may like some of my other recipes:
Chicken Sausage Meatballs
Lasagna Soup
